Dried Cherry And Goat Cheese Salad With Dijon Vinaigrette Recipes

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DRIED CHERRY AND GOAT CHEESE SALAD WITH DIJON VINAIGRETTE



Dried Cherry and Goat Cheese Salad With Dijon Vinaigrette image

Make and share this Dried Cherry and Goat Cheese Salad With Dijon Vinaigrette recipe from Food.com.

Provided by missanry

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

1 (10 ounce) bag mixed salad greens
1 cup dried cherries
1/2 cup hormel bacon piece
1/2 onion, sliced thin
1 (4 ounce) package athenos traditional crumbled goat cheese
1/2 cup planters walnut pieces, toasted
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Grey Poupon Dijon Mustard
1/4 teaspoon ground black pepper
1/4 cup extra virgin olive oil

Steps:

  • TOSS greens with cranberries, cheese, bacon, onion and toasted walnuts in salad bowl.
  • BEAT vinegar, honey, mustard and pepper with wire whisk until well blended. Gradually add oil, beating until well blended.
  • POUR over salad; toss to coat.

SHERRY DIJON VINAIGRETTE



Sherry Dijon Vinaigrette image

A dressing that is low calorie and contains no oil or mayo. Easy to make and SPICY! Not for garlic haters - this will keep the vampires away! You can use red wine vinegar too. You can also double the recipe if needed.

Provided by Shannon Cooks

Categories     Salad Dressings

Time 5m

Yield 4 serving(s)

Number Of Ingredients 5

8 garlic cloves
6 tablespoons sherry wine vinegar
4 tablespoons Dijon mustard
2 teaspoons salt
1 teaspoon white pepper

Steps:

  • Combine all ingredients in a chopper or blender.
  • Pulse to combine and serve. Will keep in refrigerator for one week.

Nutrition Facts : Calories 20.8, Fat 0.6, SaturatedFat 0.1, Sodium 1334, Carbohydrate 3.2, Fiber 0.8, Sugar 0.2, Protein 1.1

WARM GOAT CHEESE SALAD WITH DRIED CHERRIES AND PANCETTA VINAIGRETTE



Warm Goat Cheese Salad with Dried Cherries and Pancetta Vinaigrette image

Categories     Salad     Sauté     Goat Cheese     Cherry     Lettuce     Gourmet

Yield Serves 4 generously

Number Of Ingredients 9

8 cups mesclun (mixed baby greens), washed and dried
4 ounces dried cherries (about 1 cup)
6 ounces soft mild goat cheese
1/4 teaspoon freshly ground black pepper, or to taste
a 1/2-pound piece of pancetta (Italian unsmoked cured bacon), cut into strips about 1/8-inch thick and 1 inch long
1/4 cup olive oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped fresh thyme leaves
6 tablespoons sherry vinegar

Steps:

  • In a large serving bowl, combine mesclun and dried cherries. Crumble goat cheese on top and sprinkle with pepper.
  • In a large skillet cook pancetta in oil over moderate heat, stirring, until lightly browned. Pour off about 3 tablespoons (about 1/3 cup should be left in skillet with pancetta). Add garlic and sauté mixture, stirring, until garlic is golden. Carefully add thyme and vinegar. Increase heat to moderately high and boil mixture 1 minute.
  • Add hot vinaigrette to salad and toss. Serve salad immediately.

EMERIL'S SPINACH, DRIED CHERRY AND GOAT CHEESE SALAD WITH WARM



Emeril's Spinach, Dried Cherry and Goat Cheese Salad With Warm image

This came from Emeril. He aired this recipe in 2004. I am excited to serve it at Thanksgiving 2007. It is quick, flavorful, and beautiful.

Provided by tornadoes three

Categories     Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

8 ounces bacon, diced
1/2 cup finely chopped red onion
1 teaspoon minced garlic
1/4 teaspoon fresh ground black pepper
1 pinch salt
1 1/2 tablespoons creole mustard
1/4 cup red wine vinegar
2 tablespoons sugar
1/2 cup dried cherries
1/4 cup vegetable oil
8 cups fresh spinach, tough stems removed, washed and spun dry (about 12 ounces)
1 large orange, segmented
4 ounces goat cheese, crumbled

Steps:

  • n a large skillet, cook the bacon over medium-high heat until crisp, about 5 minutes. Drain on paper towels and pour off all but 1/4 cup of grease from the pan.
  • To the fat in the pan, add the onions and cook, stirring, over medium-high heat until soft, about 3 minutes. Add the garlic, pepper, and salt and cook, stirring, for 30 seconds. Add the mustard and vinegar and cook, stirring to de-glaze the pan. Add the sugar and stir to dissolve. Add the cherries and cook, stirring, until slightly plumped and warmed through, about 1 minute. Remove from the heat and whisk in the oil. Return the bacon to the pan and adjust the seasoning, to taste.
  • In a large bowl, toss the spinach with the warm dressing. Divide the salad among 4 salad plates, arrange the orange segments around the edges, crumble the goat cheese over the top and serve.

Nutrition Facts : Calories 559.3, Fat 48.2, SaturatedFat 16.2, Cholesterol 61, Sodium 770.8, Carbohydrate 17.5, Fiber 3, Sugar 12.5, Protein 15.4

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